Wednesday, January 11, 2012

On the surface, it may seem as though this gimmicky-sounding peanut butter and jelly chicken wings video is nothing more than a cheap attempt to get a recipe to go viral right before the Super Bowl. Sure, the semi-shocking name will probably generate some added buzz, but I promise you, this is no gimmick.

I was thinking of doing some kind of chicken wing glazed with an Asian-style peanut sauce, but texturally wanted something a little stickier. That brought thoughts of a possible peanut butter and jelly collaboration, which came into final focus after a brilliant suggestion by Michele to use pepper jelly.

The result was a spicy, sticky, and, thanks to the peanut sauce base, quite unusual chicken wing-eating experience. If you're a fan of satay, you should enjoy this approach. As I mention in the video, this recipe can be easily adapted, and finding unique brands of pepper jelly would be just one way to tweak it.

I’m also excited to share a method I’ve been working on for getting oven-baked wings with a texture closer to something that comes out of a deep fryer. By adding a thin layer of potato starch to the wings, a nice crusty exterior is forged in the hot oven, which not only adds some great texture, but really helps grab on to the sauce.

With the NFL playoffs in full swing, it’s time to raise your game when it comes to the snack table. Have your Buffalo wings become too predictable? Has that ranch dip lost a step? Then I hope you consider shaking up the roster with these spicy peanut butter and pepper jelly wings. Enjoy!

Welp, you win and you called it, Chef John. Today for lunch I was eating my peanut butter and jelly sandwich and wishing it had bones in it and tasted like chicken. As a part of my New Years resolution was I attempting to be on a diet where I stayed away from chicken wings and other fun foods, but alas your post made me be honest with myself: I simply love food too much to deprive myself of the simple pleasures like peanut butter and jalapeno jelly (both of which i have sitting in my fridge) smeared on some old fashion chicken wings. Sounds like a nice love affair between my tongue and some wings, so I think I will (as you say) enjoy some wing-age sometime soon..

(and let's face it, my dream of having a garish six pack of abs is no where close to happening. I'll stick with my nice gooey physique and keep on cooking the fun stuff... like peanut butter and jelly pinch pies.)

That's pretty bone-larious of you to make that bone joke twice! I often find myself quoting or paraphrasing "man, this is really good, but I kind of wish it had bones in it" when I'm eating random things, thankfully my girlfriend finds it funny, as long as I don't overuse it.

Hi Chef,Any way to make my own pepper jelly?I'm excited to try these. I never told you this but when I was dating my husband I made your ginger garlic wings for him, and he was hooked :-)He said he knew then that he would marry me. After I gave him my foodwishes.com secret, he sent the video link to his mom and all of his friends.

oh my gosh chef john how come you're so funny? this is so down my alley and a lot of my male companions of course. i'm giving it a go next time guys want to invite the wives to sit around and talk shoppin...i mean watch football. (anyways my mouth is still watering. thnx!)

Chef John I'm a viewer from Taiwan. I found your youtube channel bout 2 years ago and I really enjoyed it ever since. I bought some new tools with me to the kitchen, a nice set of Zwilling knives. But iI really don't know how to maintain them and keep them nice and healthy, so could you please do a vedio about how to maintain knives? Forgive me if you already did maybe I just didn't find it!! THANK YOU!!!!

#unknown - Google abounds with recipes for making your own jalapeno jelly. Apple jelly mixed with chopped pickled jalapenos can be used as a substitute and since this all about making it your own I think a sweet-hot, asian style BBQ or chili sauce might be in the same ballpark for flavour.

Chef John, you should check out Chef Andy Ricker's recipe for Vietnamese fish sauce wings. They will change your life. I think I saw God the first time I bit into one (or it may have been one of Portland's resident street kids. It can be hard to tell sometimes.) If you're not familiar, Ricker won the James Beard Best Chef in the Northwest Award in 2011. I'm sure you were a close second, though. ;)

Ok...this, as with every recipe of yours I've ever tried, was OFF THE CHAIN! Even with no sauce they were off the chain! I actually even bought some sriracha hot sauce, so I feel as if I'm an official Chef John groupie now...

I had a Chef John weekend practice before Super Bowl made crispy onion rings, peanut butter and pepper jelly hot wings, pizza dough with homemade pizza sauce!!! It was great ate it all....I will ditto that Super Bowl weekend. Thank you Chef John even my husband is amazed at all your cooking!!!! So glad I found your site

Chef John, I know you have something against vegetarians but I decided to make this recipe exactly as described but with extra-firm tofu cut into chicken wing-sized sticks instead of chicken wings (and just more soy sauce instead of fish sauce). This was some of the best tofu I've ever had! To any vegetarians out there, just sub tofu and try it out. The sauce is amazing, by the way.

Chef John, OMG!! You have done it again. Just made these and they are WONDERFUL!!!!

I did take it and run with it though like you said to do. Did not have fish sauce..had oyster sauce instead. Did not have rice wine vinegar...had sherry instead. Did not have your hot sauce..but had tobasco instead. They turned out absolutely WONDERFUL!!! THANK YOU!!

Lisa in Atlanta

P.S. It's pizza and wings for dinner...made the no knead pizza crust of yours yesterday.

My son has a peanut allergy so I used soy nut butter (I.M. Healthy) and it was just as good as peanut butter. Just thought I would let those with allergies know there is an option that works just as well...Cheers.

Finally trying these for the first time tonight. Terribly excited. All of our friends refuse to eat wings out anymore since I have finally learned to cook them. They say they're better than any of the local places and I say, "Well, that's thanks to Chef John." Thank you!!!

i had to change recepie a bit since in small Polish town we can't get some ingredients for this dish... and it came AWESOME. i'm "addicted" to chicken and it was one of the best i had. BIG thank you from Poland sir.

HA ha. Peanut butter jelly time! These were great! My wife thought I was crazy...... Then she tasted them! She goes mmmm got any more of them? LOL. Was thinking of tweaking this some how next time to make some kind of sweet/sour type wing. But still loved the original too. :) thanks, Joe V.

i made pbj wings (j=grape jelly) on a whim and they were awesome. But i was thinking out of the box and wondered what i could do to incorperate a bite of heat in the pb and still keep the sticky sweet jelly component to the wings... and then i came across your site my man. I am trying the satay sauce with a sweet jelly asap and the i'll try the pepper jelly the next time.

i made pbj wings (j=grape jelly) on a whim and they were awesome. But i was thinking out of the box and wondered what i could do to incorperate a bite of heat in the pb and still keep the sticky sweet jelly component to the wings... and then i came across your site my man. I am trying the satay sauce with a sweet jelly asap and the i'll try the pepper jelly the next time.

i made pbj wings (j=grape jelly) on a whim and they were awesome. But i was thinking out of the box and wondered what i could do to incorperate a bite of heat in the pb and still keep the sticky sweet jelly component to the wings... and then i came across your site my man. I am trying the satay sauce with a sweet jelly asap and the i'll try the pepper jelly the next time.